These Softbatch Cream Cheese Chocolate Chip Cookies are a real treat! They’re super soft and have a yummy cream cheese twist that makes them extra special and gooey.
I can’t resist breaking off a piece and enjoying the melty chocolate! They’re perfect for sharing, but good luck not eating them all yourself! 😉
What I love most is how quick and easy they are to make. Just mix, scoop, and bake! You’ll have a batch of warm cookies ready in no time.
Ingredients & Substitutions
All-Purpose Flour: This is key for the cookie’s structure. If you need a gluten-free option, try using a 1:1 gluten-free baking flour blend.
Cream Cheese: It adds richness and keeps the cookies soft inside. If you don’t have cream cheese, you can use mascarpone or even Greek yogurt, though the texture may slightly change.
Brown Sugar: Brown sugar provides moisture and a hint of caramel flavor. If you’re out, you can use granulated sugar with a little molasses. About one tablespoon of molasses per cup of sugar works well!
Chocolate Chips: Semi-sweet is great for balancing sweetness. If you prefer, use milk chocolate for a sweeter cookie, or dark chocolate for a richer taste. You can even mix in nuts for extra crunch!
How Do I Get the Cookies Soft and Chewy?
Getting that perfect soft and chewy texture is all about the mixing and baking times. Here are my tips to nail it:
- Don’t overmix the dough after adding the flour. Mix just until combined to maintain a tender bite.
- Bake until the edges are just golden. The centers might look underbaked; they’ll set as they cool.
- Let them sit on the baking sheet for a few minutes before moving them. This helps them stay soft while they firm up a bit.
How to Make Softbatch Cream Cheese Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. After that, you let them cool on the baking sheet for about 5 minutes. In total, you’re looking at around 30 minutes before you can enjoy a warm, gooey cookie!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While that’s warming up, line a baking sheet with parchment paper. This will help prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Make sure everything is well combined. Once mixed, set this bowl aside for a moment.
3. Cream the Wet Ingredients:
In a large bowl, beat together the softened butter, cream cheese, brown sugar, and granulated sugar using a hand mixer until the mixture is smooth and creamy. This should take a couple of minutes. The cream cheese gives these cookies their soft and wonderful texture!
4. Add the Eggs and Vanilla:
Next, add the vanilla extract, whole egg, and egg yolk into the butter mixture. Beat everything together until fully incorporated. This will add flavor and richness to your cookies!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients from your earlier bowl to the wet ingredients. Mix just until combined—be careful not to overmix. It’s okay if there are a few floury bits; they’ll blend in with the next step!
6. Fold in the Chocolate Chips:
With a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Your cookie dough is now ready and smelling amazing!
7. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow them to spread while baking.
8. Bake the Cookies:
Pop the baking sheet in the preheated oven and bake for 10-12 minutes. You want the edges to turn lightly golden, but the centers should remain soft and chewy. Be sure to keep an eye on them!
9. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set before you transfer them. After 5 minutes, move them to a wire rack to cool completely.
10. Enjoy:
Your softbatch cream cheese chocolate chip cookies are now ready to enjoy! Grab a cookie and savor the deliciousness. Share them with friends or keep them all to yourself—no judgment here!
Can I Substitute Cream Cheese with Greek Yogurt?
Yes, you can use Greek yogurt as a substitute for cream cheese! Use the same amount (1/4 cup) for a lighter option. It will slightly alter the flavor and texture, making the cookies a bit tangier and less rich, but they will still be delicious!
How Can I Make These Cookies Chewy Instead of Cake-like?
To ensure your cookies are chewy, don’t overmix the dough after adding the flour, and make sure to remove them from the oven when they’re still soft in the center. The residual heat will continue to cook them as they cool. Also, try using light brown sugar for added moisture.
Is It Possible to Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer-safe bag. When ready to bake, bake from frozen, adding an extra minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for about 2 weeks. Just make sure to let them come to room temperature before enjoying!
